Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts

• Published in: Biotechnology letters Vol. 26; no. 7; pp. 569 - 574
• Main Authors: GIL, Gabriela, DEL MONACO, Silvana, CERRUTTI, Patricia, GALVAGNO, Miguel
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01.04.2004; Springer Nature B.V
• Subjects: Anti-Bacterial Agents - pharmacology; Antifungal Agents - pharmacology; Antimicrobial agents; Bacteria; Beer - microbiology; Biological and medical sciences; Biotechnology; Breweries; Chitosan - pharmacology; Dose-Response Relationship, Drug; Food Contamination - prevention & control; Food Handling - methods; Fundamental and applied biological sciences. Psychology; Lactobacillus - cytology; Lactobacillus - drug effects; Lactobacillus - growth & development; Microbiology; Pediococcus - cytology; Pediococcus - drug effects; Pediococcus - growth & development; Saccharomyces cerevisiae - cytology; Saccharomyces cerevisiae - drug effects; Saccharomyces cerevisiae - growth & development; Sensitivity and Specificity; Sterilization - methods; Yeasts; Yeast; Bacteria; Brewing; Chitosan; Biological contamination; Antimicrobial agent; Beer
• ISSN: 0141-5492; 1573-6776
• DOI: 10.1023/B:BILE.0000021957.37426.9b

Chitosan (0.1 g l(-1)), assayed in a simple medium, reduced the viability of four lactic acid bacteria isolated during the beer production process by 5 logarithmic cycles, whereas activity against seven commercial brewing yeasts required up to 1 g chitosan l(-1). Antimicrobial activity was inversely affected by the pH of the assay medium. In brewery wort, chitosan (0.1 g l(-1)) selectively inhibited bacterial growth without altering yeast viability or fermenting performance.